Chermoula marinade

From issue #6.
Photography by Photography by Simon Devitt.

    INGREDIENTS

    1 teaspoon cumin seeds
    1 teaspoon coriander seeds
    ½ cup packed fresh coriander leaves
    ½ cup packed flat-leaf parsley
    2 cloves garlic, roughly chopped
    1 teaspoon sweet smoked paprika
    juice of 2 lemons
    grated rind of 1 lemon
    3 tablespoons extra virgin olive oil

    METHOD

    Toast and grind the cumin and coriander seeds separately. Combine with the other ingredients in a food processor and purée. Arrange the fish in a large dish and coat both sides in the marinade. Cover and refrigerate.

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